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Asian Chicken with Peaches

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  • Prep 20 min
  • Total 45 min
  • Servings 4
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So many flavours, so little time! You can get this easy supper on your table in less than an hour.
Created May 15, 2018
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  • 2 tablespoons butter
  • 4 boneless skinless chicken breasts (1 1/4 lb/675 g)
  • 3/4 teaspoon salt
  • 2 cups pitted sliced peaches, thawed if frozen
  • 2 green onions, whites and greens separated, sliced on the bias
  • 2 tablespoons packed brown sugar
  • 1/4 cup water
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons chili garlic sauce
  • 1 1/2 teaspoons soy sauce
  • Lime wedges
  • Cooked white rice


  • 1
    1. Heat oven to 400°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Rub chicken breasts with salt; add to skillet. Cook 3 to 4 minutes or until browned on first side. Turn; cook 3 to 4 minutes longer or until browned on second side. Transfer to plate; cover to keep warm.
  • 2
    2. Add peaches and green onion whites to skillet; cook 1 to 2 minutes or until beginning to brown. Stir in 1 tablespoon of the brown sugar and the water; cook 1 to 2 minutes or until caramelized. Remove from heat.
  • 3
    3. In small bowl, mix remaining 1 tablespoon brown sugar, the rice vinegar, chili garlic sauce and soy sauce. Place chicken on top of peaches in skillet; brush rice vinegar mixture over breasts. Bake 16 to 20 minutes or until juice of chicken is clear when centre of thickest part is cut (at least 165°F). Top with green onion greens. Serve with lime wedges and rice.

Expert Tips

  • Tip 1
    If using frozen (thawed) peaches, make sure to pat them dry before cooking.
  • Tip 2
    Prefer the flavour of chicken thighs? Substitute 1 1/4 lb/675 g boneless skinless thighs for the breasts.

Nutrition Information

290 Calories, 11g Total Fat, 33g Protein, 15g Total Carbs

Nutrition Facts

Serving Size: 4
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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